Pierogi Inspired Stuffed Shells with Kielbasa and Frank’s Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
18 – 21 jumbo pasta shells
1/2 – 1 tbsp. sauté oil
½ yellow or white onion, diced
24 oz. prepared mashed potatoes – store bought works well for this (about 2 ½ cups)
10 oz. pre-cooked kielbasa sausage, diced (about 2 cups diced)
1 14 oz. can Frank’s Kraut, drained
3 ½ cups shredded cheddar cheese, divided
1 tsp. caraway seeds (optional)
3 tbsp. minced fresh parsley (or 3 tsp. dried)
1 15 oz. jar alfredo sauce
Salt to taste
Black pepper to taste
Instructions
- Preheat your oven to 375 degrees F.
- Cook the jumbo pasta shells according to the package directions for baked dishes (I cooked them for 9 minutes in salted, boling water). When the shells are done, drain them and place on a baking sheet to cool.
- Meanwhile, heat the sauté oil in a small skillet. Add the diced onion, along with a dash of salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent; about 5 to 8 minutes. Remove from the heat and set aside.
- In a large mixing bowl, add the mashed potatoes, sautéed onions, diced kielbasa, Frank’s Kraut, 1 cup of the shredded cheddar cheese, caraway seeds (if using), and parsley. Mix until everything is evenly combined. Season with salt and pepper to taste and mx again.
- Next, add ¾ cup of the alfredo sauce to a 9” x 13” baking dish and spread into an even layer. Spoon about 2 tablespoons of the filing into each pasta shell and place into the baking dish, filling side up. Pour the remaining alfredo sauce evenly over the stuffed shells. Next, sprinkle the remaining cheese over the top.
- Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the top begins to brown and the mixture is bubbly.
- Let cool on the counter for about 5 to 10 minutes before serving.
